Fajitas De Res Al Tequila - Beef Fajitas With Tequila

"I found this recipe from the internet site - Mexican Hot... Or Not! This recipe is by Karen Hursh Graber. I made this at home and it is very good and easy to make!"
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
  • Place the pieces of meat into a non-reactive bowl.
  • Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
  • Pour over the meat and marinade for 2 hours.
  • Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
  • Do not allow meat to dry by overcooking.
  • Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
  • Cut the grilled meat into strips and serve with pepper and onion mixture.
  • Serve with warm flour or corn tortillas.
  • Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.

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Reviews

  1. Loved this marinade. I made these last night for dinner and we all loved it. My 4 yr old nephew said they were the best "tacos" hes ever had! LOL I will continue to use your recipe, we love fajitas and this has a flavorful marinade that makes the dish. Thank you for sharing.
     
  2. Loved these! I added some fresh cilantro to the marinade...I will be making these for our euchre bbq.
     
  3. These fajitas had a delicious flavor. They weren't spicy, but I prefer adding spice and/or hot peppers to the fajitas as a topping anyway. The marinade made them pretty tasty anyway. Thanks!
     
  4. Nothing incredible about this recipie. I probably won't make it again.
     
  5. I like my fajitas with a little more heat and/or spice, so I should have taken some of the advice and added a jalapeno. With some tweeking, this will be a wonderful "go to" dish.
     
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Tweaks

  1. I made this by the recipe, substituting flank steak for skirt steak. It was delicious!
     
  2. This was absolutely great. I used red bell peppers instead of green (they are so delicious and sweet here in Spain) and tenera (veal) as flank steak is not an available cut of meat on the Spanish coast. I served it at my wine and tapas party and my British friends were truly amazed by this dish as this is a rare food in their native Yorkshire. I thought I cooled to much but it all went as they went back for thirds and fourths. Thanks so much for posting this recipe.
     

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